Carrot Cake Baked Oats

Ingredients

• 480 ml milk of choice (dairy-free recommended)
• 200 g yoghurt of choice (dairy-free recommended)
• 2 bananas (ripe, mashed)
• 150 g rolled oats
• 100 g oat flour
• 60 g vanilla vegan protein powder (Protein Works Vegan Protein 360 Gold vanilla recommended)
• 1 tsp baking powder
• 150 g carrot (grated)
• 1 tsp cinnamon
• 0.25 tsp ginger
• 0.25 tsp nutmeg
• 100 g walnuts (crushed, plus extra for topping)
• 180 g dairy free cream cheese (for frosting)
• 30 g vanilla vegan protein powder (for frosting)
• 200 g dairy free yoghurt (for frosting)

Steps

1. 1

   Preheat your oven to 170 degrees C (340 degrees F).

2. 2

   In a 9 inch square baking dish, add the mashed bananas, 200g of yoghurt, and 480ml of milk.

3. 3

   Add the rolled oats, oat flour, 60g of protein powder, cinnamon, ginger, nutmeg, and baking powder to the dish.

4. 4

   Mix the ingredients together directly in the baking dish until well combined.

5. 5

   Gently fold through the grated carrot and the crushed walnuts.

6. 6

   Bake in the preheated oven for 30 to 40 minutes, or until the oats are golden on top and cooked through.

7. 7

   While the oats are baking, prepare the frosting by whisking together the dairy-free cream cheese, 30g of protein powder, and 200g of dairy-free yoghurt in a bowl until smooth. If you prefer a thinner consistency, add a small dash of dairy-free milk.

8. 8

   Remove the oats from the oven and allow them to cool completely.

9. 9

   Once cooled, spread the frosting evenly over the top of the baked oats.

10. 10

    Finish with a sprinkle of extra crushed walnuts before cutting into 9 squares and serving.

Notes

For meal prep, these can be stored in the fridge. If the frosting is too thick, adjust with a splash of milk until it reaches a 'silky smooth protein whip' consistency.

Nutrition per serving

• baked oats
• high protein
• breakfast
• meal prep
• vegan
• eggless
• carrot cake
• baking